Tuesday, June 10, 2008

Louisiana Dirty Rice and Beans


A favorite in the Scarbrough household. Spicy red pepper gives this super-easy dish a mighty kick. Satisfying and simple, we could easily demolish the entire 6 servings in one sitting.

yield: 6 1-cup servings

1 Tbsp olive oil
1 cup chopped green pepper
3/4 cup chopped onion
1/2 cup sliced celery
1/2 lb skinless chicken breast, cut into bite-sized pieces
1 cup uncooked brown rice
2 cups chicken broth
1 14-oz can diced no-salt-added tomatoes
1/2 cup sliced green onions
1/4 tsp ground thyme
1/2 tsp pepper
1/4 tsp ground red pepper
2 minced garlic cloves
1 15-oz can kidney beans, rinsed and drained

1. Preheat oven to 350°.
2. Heat oil in dutch oven over medium heat. Add bell pepper, onion, and celery to pan; sauté until tender (about 4 minutes). Add chicken; cook until lightly browned. Stir in rice; cook 30 seconds. Add broth and remaining ingredients; bring to a simmer. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.

2 comments:

Jonathan & Kari said...

Oh - that looks perfect for dinner.

I thought you were a vegetarian, no?

MCE said...

Made this last night. It was really really yummy. I put more red pepper in it than it called for, though. Us Texas gals like this spicy! :) I'll definitely be sharing it with others.